- 2 Red Onions
- 1 Garlic Cloves
- 1 Cup African Bird’s Eye Chilies
- 2 Red Bell Peppers Seeds
- 3 Ripe Tomatoes
- 4 Tablespoons Olive Oil
- 3 Lemons Juice And Zest
- ⅓ Cup Red Wine Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Salt
- 1 Teaspoon Cracked Black Pepper
- 2 Bay Leaves
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Smoked Paprika
Put all the ingredients in the bowl of a food processor or blender
Blend them until they are finely chopped and the mixture is smooth and saucy
Put it in a pot and set it on medium heat
Let it cook slowly for 20 minutes
To keep the sauce from burning, stir it every so often
After 20 minutes, check the salt and make any changes that are needed
It's important that the sauce has the right amount of spice and the tanginess of lemon and vinegar to go well together
Calories: 76kcal